Instructions: In a pot, bring just enough water to a boil to cover the asparagus. Add the asparagus and cook for just about 4 minutes for medium spears. Remove the asparagus to a flat baking dish and immediately pour the cold dressing over the spears, covering completely. Allow the asparagus to cool for 20-30 minutes.

Remove the asparagus from the dish and discard the dressing. Chill the asparagus in the refrigerator. A wonderful vegetable side dish on a hot day or serve over a bed of greens and top with a little dressing and fresh grated Parmesan cheese.

(Chef David Nelson)

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